Barley Beef Stroganoff (Crock Pot) - cooking recipe

Ingredients

2 1/2 cups vegetable broth
2/3 cup pearl barley, uncooked (not quick-cooking)
6 ounces mushrooms, sliced
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/2 lb ground beef
1/2 cup celery, chopped
1/2 cup green onion, minced
1/4 cup half-and-half
fresh parsley

Preparation

Place broth, barley, mushrooms, marjoram and pepper in slow cooker.
Cover; cook on LOW 6 to 7 hours.
Brown beef 6 to 8 minutes in a large skillet over medium-high heat, stirring to break up the meat.
Drain fat.
Add celery and green onions; cook and stir 3 minutes.
Combine beef mixture and half-and-half in in slow cooker.
Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender.
Serve with parsley garnish.
Serve over cooked noodles if desired.